clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai vegetarian yellow curry with tofu in a pot.

Thai Vegetarian Yellow Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Suwanee
  • Total Time: 30
  • Yield: 6 1x
  • Diet: Gluten Free


Indulge in the rich and aromatic flavors of this simple Thai vegetarian yellow curry recipe with Tofu. This delightful curry offers a delicious blend of hearty vegetables, aromatic herbs, and spices, perfect for curry lovers. Add shrimp, scallops, or fish for a light protein option.


  • 1 can (13. 5 ounces) of coconut milk
  • 3 tablespoons yellow curry paste.
  • 1 tablespoon garlic, minced
  • 12 oz firm tofu, cubed
  • 1 1/2 cups gold potatoes, diced. 
  • 1 1/2 cups stock.  
  • 3 ounces bamboo shoots. slices or strips
  • 3 1/ 2 cups vegetables. Use a medley of vegetables 
  • 2-2 1/2 tablespoon fish sauce
  • 1 1/2 cup Thai basil leaves
  • 2 tablespoon sugar. Use palm or brown sugar for seasoning. 
  • 3 kaffir lime leaves, julienned
  • 1 1/2 tablespoon oil. Use vegetable, canola, coconut, or avocado oil.


  1. In a large skillet or pan, cook the tofu in oil over medium-high heat. Cook for 2-3 minutes per side until the tofu is lightly crispy outside. Remove from the pan and set aside for later. 
  2. In a large pot, heat oil over medium heat. Add garlic and cook until golden brown and fragrant, 20-30 seconds. Add the yellow curry paste, break up the clumps, and stir well. Cook for 1-2 minutes until the curry is fragrant. You may need to turn the fan off if the curry gets too strong and you start coughing. 
  3. Add the coconut milk, and cook the curry sauce to a gentle boil for about 3-4 minutes. 
  4. Next, Season the sauce before adding the main ingredients. Add fish sauce, sugar, and kaffir lime leaves to the thick coconut milk sauce. Cook for 1 more minute.
  5. Add the sliced potatoes and bring the curry to a gentle simmer. Cook for about 4-5 minutes. Test with a fork to see if the potatoes are soft. 
  6. Add the stock and vegetables, and stir everything together really well. Cook for 3-4 more minutes.
  7. Add the tofu and gently stir together. Be careful not to break the tofu pieces. Cook for 1 more minute. Tofu's already cooked, so it doesn't need much time in the pot with the curry, or it will fall apart quickly—taste and season with more sugar or fish sauce. Add more curry paste if needing more heat. Add stock if the curry is too spicy or too thick. Adjust as needed for your taste buds. 
  8. Turn the heat off, add Thai basil leaves, stir well together, and let the residual heat meld everything together. That's it! Serve your curry with jasmine rice or noodles. Enjoy!


  • For added heat, use chopped fresh chili peppers, serrano, habaneros, jalapenos, white or black pepper, and chili flakes (adjust quantity based on spice preference). 
  • Add a slice or two of lime wedges for the citrusy flavor of the lime juice.
  • For extra flavor, toast coriander and cumin seeds before grinding them to make your yellow curry paste.
  • Use full-fat coconut milk for a creamier texture or light coconut milk for a lighter option.
  • Mae Ploy brand offers an excellent store-bought curry paste, but don't hesitate to experiment with other brands or prepare your yellow curry paste.
  • For intense flavors, prepare the curry paste and store it in the refrigerator for quick and easy curry-making.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 15
  • Category: Curries, vegetarian
  • Method: stovetop
  • Cuisine: Thai